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...Arabic phrase books and necklaces adorned with Sphinx pendants. "They were laughing and dancing a little to the belly-dance music playing in the shop," recalled Proprietor Nagui Makari. The Americans, guarded by Egyptian uniformed police and plainclothesmen, enjoyed an early-afternoon meal in the grand ballroom, dining on tomato soup, roast chicken and French pastry. One of the officers offered a prayer: "We are going home. We have finished our job. Let us thank...

Author: /time Magazine | Title: The Fall of the Screaming Eagles | 12/23/1985 | See Source »

...there in dumb terror, trying ineffectually to wipe vodka and tomato juice off my pants with an airsickness bag, the plane executed a series of dives and rolls that would have been difficult in a fighter plane, let alone a DC-10. To my great displeasure, I found my sentiments echoed loudly by a two-year old in the seat behind me, who let loose a bloodcurdling screech with every undulation of the plane. Eventually, the head steward clawed his way to the intercom and coughed to get our attention. I halfway expected him to begin showing...

Author: By Benjamin N. Smith, | Title: Thanks for the Blues | 12/7/1985 | See Source »

Fans carrying containers of purportedly non-alcoholic beverages like orange juice, tomato juice, or cranberry juice, will enter through specially designated "package gates." Officials will search each picnic basket and thermos, dumping any alcoholic contents, says the athletic official. However, he adds, "It sure is hard to check Irish Coffee...

Author: By Julia H. Day and Lea A. Saslav, S | Title: 10,000 Men of Harvard Want Alcohol Today | 11/22/1985 | See Source »

Then you find a centrex phone and make some frantic calls. You finally find the party. You hurry over to the House only to find five strangers desperately trying to have fun on tomato juice and Perrier. Someone breaks out the computer games. You don't wake...

Author: By Chris Farley, | Title: Slide Us Into Dry | 10/17/1985 | See Source »

...turn out pasta and homemade breads twice a day, as well as thin, crackling raspberry and orange tarts. Sooner or later all try their hand at the subtle and restrained garnishes created by Robuchon. He tends to favor a pointillist shimmer of color, sometimes achieved with tiny droplets of tomato sauce dotted from a knife point to rim a sauce of grass-green pureed spinach or by flecks of herbs and vegetables added to a terrine of rabbit set in a pale, jewel-like aspic. Wielding a tiny round cutter that he found in Japan, Robuchon scoops pinpoints of ivory...

Author: /time Magazine | Title: Food: Moderne Is Newer Than Nouvelle | 9/16/1985 | See Source »

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